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Tip

Speed it up

To make this even quicker,
use Caesar dressing from
a bottle and finish it off with a little
shaved parmesan.

Tip

Make it a salad

Cook 4 chicken breasts as above. Tear the leaves from 4 Little Gems and double the dressing. Toast 4 slices bread, rub with garlic, then cut into croûtons. Add a few anchovies, if you like, then toss everything together and serve.

Method

Heat a griddle pan. Rub the chicken with
the oil, season with salt and pepper, then
griddle for 7 mins each side or until cooked
through. Set aside to rest.

Meanwhile, separate the lettuce leaves.
Mix the crème fraîche, parmesan, lemon
juice and capers with 1 tbsp cold water,
then season to taste.

3 Toast the bread and rub with the cut side
of the garlic, then crush the garlic and add to
the dressing. Slice the warm chicken breasts
on the diagonal, then top the toast with
lettuce leaves, sliced chicken breast and a
drizzle of the Caesar dressing. Finish with
a few shavings of parmesan.

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